Creamy, warming and comforting, this easy butternut squash sweet potato soup is sure to be a favourite. It has warming spices like cinnamon, nutmeg and smoked paprika and a touch of sweetness from maple syrup. So delicious!
Fall is definitely my favourite season of the year. For me, it’s a combination of a bunch of things:
The weather: who doesn’t love those crisp evenings where you can go for a walk with your bud?
The clothes: scarves, tights, knitted sweaters, flannel, tall boots, cute hats, say no more!
The food: cinnamon, nutmeg, pumpkin, squash, soups, low-n-slow recipes, comfort food. My oven is put to the test this time of year. No complaints from me!
The colours: the burnt orange and red colours of the maple leaves are so pretty.
The smells: food and otherwise, like those fall candles. On sale, I recently picked up a bunch of pumpkin-scented ones and they are amazing.
Growing up in rural Newfoundland, another scent that resonates strong with me (and brings back wonderful memories) is the smell of wood burning fireplaces, especially on a cool evening. That smell just takes me right back; something about it.
And, of course, hubby and I were married during fall, so it holds a special place in my heart. So, yeah, fall is my jam!
How To Make Butternut Squash Sweet Potato Soup
I’m usually always making some kind of soup, even in the summer, but especially in fall and winter. Typically, I make soup on Sunday and it’s such a regular occurrence that now Sunday in our home is unofficially “Soup Sunday.”
This easy butternut squash soup is always a favourite. It’s unbelievably creamy and super flavourful. Full details are in the recipe card below, but here are the basics:
- Roasting the butternut squash takes the longest, so get that going first while you prepare the rest of the butternut squash and sweet potato soup.
- Meanwhile, heat some olive oil in a pot and cook the aromatics (onion and garlic). Stir in sweet potato and seasonings.
- Add broth and cooked squash. Cook until the sweet potato is cooked through.
- Turn off the heat, then stir in Greek yogurt and maple syrup (for a little sweetness).
- Use an immersion blender to blend that soup up.
How To Roast Butternut Squash
Butternut squash is pretty easy to prepare. Again, full details are in the recipe card below, but here are the basics:
- Carefully cut the butternut squash in half. Scoop out the seeds with a spoon.
- Drizzle the butternut squash with olive oil and sprinkle with salt and pepper.
- Place the squash cut side down onto a parchment paper-lined baking sheet.
- Bake the squash for about 40 minutes or until it’s tender when pierced with a knife.
- Let the squash cool slightly and then scoop out the flesh to use in this recipe. Easy!
How to Garnish This Soup
With this crisp, cool weather it’s the perfect time to be making and eating a nice big bowl of this warming butternut squash and sweet potato soup. The finishing touch? Crispy sage leaves.
Our garden is overflowing with sage. It’s not one of those herbs we use a lot, but when crisped, it’s magical. Yum, I could eat them like potato chips! This fried sage leaves recipe is the one I use.
Other delicious garnish ideas for soup are:
- Swirl in an extra dab of Greek yogurt or cream over top
- Some roasted squash seeds (top just before serving or they’ll get soggy)
- Buttery croutons
- Drizzle of olive oil
- Crumbled goat cheese
More Easy Soup Recipes
- Homemade Chicken Soup With Spinach and Dill
- Spicy Lentil Kale Soup
- Curried Carrot Soup With Coconut Milk
- Black Bean Sweet Potato Soup
- Or you may enjoy these 20 comforting soup and sandwich recipes
Hope you love this easy butternut squash soup recipe as much as we do! It’s a fall favourite around here.
If you make this deliciously creamy fall soup, be sure to leave a comment below!
This butternut squash and sweet potato soup was originally published in September 2015 but has been updated.
Butternut Squash Sweet Potato Soup
Ingredients
- 1 butternut squash, about 2.5 pounds
- 1.25 tablespoons olive oil, divided
- 1 ¼ teaspoons salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 yellow onion, peeled and chopped
- 3 cloves garlic, minced
- 2 sweet potatoes, peeled and cubed (about 1 pound)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon smoked paprika
- 5 cups low sodium vegetable broth
- ½ cup plain whole milk Greek yogurt, for an even richer soup, use heavy cream or whipping cream
- 1 tablespoon maple syrup
- Crispy sage leaves, garnish to taste (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Also, line a baking sheet with parchment paper and set aside.
- Carefully cut the butternut squash in half lengthwise and scoop out the seeds (discard those). Drizzle the butternut squash with ½ tablespoon of olive oil and sprinkle with ¼ teaspoon each of salt and black pepper
- Place the butternut squash cut side down onto the prepared baking sheet and bake for 40 minutes or until the butternut squash is cooked through and tender when pierced with a knife. Let cool slightly. Scoop out the butternut squash and place into a bowl (discard the skin). Set aside.
- Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
- Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Add sweet potatoes, cinnamon, nutmeg, smoked paprika, remaining 1 teaspoon of salt and remaining ¼ teaspoon of black pepper. Stir and cook for 1 minute.
- Next add vegetable broth and reserved cooked butternut squash. Stir to combine everything. Increase the heat to high and bring the soup to a boil. Reduce the heat (to about medium-low) to maintain a simmer. Cover with the lid ajar and cook for 15 minutes or until the sweet potato is tender and cooked through.
- Turn off the heat. Stir in the Greek yogurt and maple syrup.
- Blend the soup with an immersion blender until smooth and creamy.
- To serve, divide the soup into bowls and garnish (if desired) with crispy sage leaves. Enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Karen (Back Road Journal) says
I really like how you have seasoned your soup, it sounds delicious. Topped with fried sage…yes, please.
Girl Heart Food says
Thanks so much, Karen 🙂 That fried sage is SO good!
Kevin says
Great recipe for those chilly fall days & the perfect combo of all the autumn flavors. Can’t wait to give your version a try!
Girl Heart Food says
Totally! Thanks Kevin 🙂 Enjoy!
Miriam says
One of my favourite things about autumn is definitely comforted food – lots of it 🙂 Your soup looks so creamy & delicious and what a great idea to top it with crispy sage leaves. I have some in my herb garden too so I need to give this one a try! Have a great weekend, Dawn!
Girl Heart Food says
Same here! Hope you love this one, Miriam 🙂 Those crispy sage leaves are so good! Have a lovely weekend too!
Ben|Havocinthekitchen says
Butternut squash and swee potato make an excellent combination. Love the addition of maple syrup. I’ve been thinking of the way to incorporate it into pumpkin soup, and I think this must work well. And greak yogurt? What a great idea! I don’t normally stir in cream – just omit this part, but I’d never have thought of using yogurt. Nice touch and some extra proteins won’t hurt 🙂
Girl Heart Food says
Sure do!! The yogurt really adds a creaminess without a lot of extra fat like cream would. Thanks Ben! Hope you have a wonderful long weekend 🙂
Shashi at SavorySpin says
Oh Dawn – what a delightful combination of spices you have in this creamy bowls! That cinnamon, nutmeg and smoked paprika with maple syrup and butternut squash/sweet potato sounds intoxicatingly glorious! So glad you reposted this one as I missed it the first time – also, love your pictures!
Jennifer @ Seasons and Suppers says
Butternut soup is in regular Fall rotation here, so can’t wait to try this one!
David @ Spiced says
I love a good pureed soup! The weather is turning cold and rainy this week, so soup would definitely be welcome on the menu. The flavors in this soup just scream Autumn to me, too! Oh, and Laura and I got married in the fall, too…come to think of it, I need to get an anniversary gift. Haha! I wonder if crispy sage leaves would make a nice present? 🙂
Katherine | Love In My Oven says
This is a no-brainer win for us! I love roasted butternut squash, especially in soup!! It’s SO very fall! I love that you were married in the fall, it’s such a beautiful time of year. Usually. Right now if you were to look out my window you’d be convinced it’s January!! I need all the soup!
Kathy @ Beyond the Chicken Coop says
This is wonderfully fall and wonderfully cozy! Looks perfect for these cold rainy days we are having. Love all the updates 🙂
annie@ciaochowbambina says
One of my all-time favorites! This soup declares that autumn is here!! Just lovely! XOXO
karrie @ Tasty Ever After says
I love the fall season and eating comfort foods like this yummy soup! Butternut squash is one of my favorites and I swear I could eat it every day. Very interested about the cinnamon, nutmeg, and smoked paprika flavors so trying this soon. Thanks for sharing it, Dawn 🙂
Girl Heart Food says
I love the Fall season too – food, clothes, all that stuff! I hope you like it, Karrie!